pork recipe with soup
- The Best pork recipe with soup
- Classic Pork and Vegetable Soup with Crispy Pork Chops
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Classic Pork and Vegetable Soup with Crispy Pork Chops Works
- ❓ Frequently Asked Questions About Pork and Vegetable Soup with Crispy Pork Chops
The Best pork recipe with soup
I love this recipe because it’s flexible—you can adjust the spices to suit your taste, and it works well whether you’re serving it as a main dish with crusty bread or as part of a larger spread. The pork stays juicy and flavorful, and the soup adds a comforting depth that’s hard to beat. It’s also a great way to use up extra vegetables or herbs you have on hand, so it’s always a budget-friendly option too. Plus, the health benefits are pretty solid: lean protein from the pork, fiber from the veggies, and a mix of vitamins and minerals that make it a balanced meal. It’s the kind of dish that feels like a treat but is actually nourishing, and that’s what I’m always looking for in a recipe.
Classic Pork and Vegetable Soup with Crispy Pork Chops
A comforting soup featuring tender pork chops and a rich tomato-based broth, perfect for a cozy meal. The crispy skin adds a satisfying crunch.
🥘Ingredients
- 6 bone-in pork chops (about 1-inch thick)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups low-sodium chicken broth
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 4 garlic cloves, minced
- 1 (28 oz) can crushed tomatoes
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 cup frozen green beans
- 1 cup diced potatoes
- 1/2 cup shredded Parmesan cheese (for garnish)
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). Pat pork chops dry with a paper towel and season both sides with smoked paprika, garlic powder, salt, and pepper. -
2
Heat olive oil in a large oven-safe pot over medium-high heat. Sear pork chops for 3–4 minutes per side until golden brown. Transfer to a baking sheet. -
3
In the same pot, add onion, carrots, celery, and garlic. Sauté for 5 minutes until softened. Pour in chicken broth, crushed tomatoes, thyme, rosemary, and bay leaf. Bring to a boil. -
4
Reduce heat to low, cover, and simmer for 20 minutes. Add frozen green beans and diced potatoes, cooking for another 10 minutes until potatoes are tender. -
5
Return pork chops to the pot, cover, and bake in the oven for 15–20 minutes until internal temperature reaches 145°F (63°C) and the skin is crispy. -
6
Discard the bay leaf. Adjust seasoning with salt and pepper if needed. Serve hot with shredded Parmesan cheese on top.
🔧Equipment
- Large pot
- Knife and cutting board
- Wooden spoon
- Measuring cups
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Pork and Vegetable Soup with Crispy Pork Chops Works
❓ Frequently Asked Questions About Pork and Vegetable Soup with Crispy Pork Chops
Can I substitute any of the pork chops for chicken or turkey?
Yes, you can swap the pork chops for boneless, skinless chicken or turkey breasts. Cut them into similar-sized pieces to match the pork chop dimensions, and adjust the cooking time by about five minutes per pound—turkey cooks slightly faster than chicken.
What if I don’t have a Dutch oven?
A heavy-bottomed pot with a tight-fitting lid works well. Just ensure it can handle the soup’s volume and simmering heat. If your pot isn’t deep enough, add the pork chops in batches and simmer each layer before adding more.
How do I know when the pork is cooked through?
Pork chops are done when they reach an internal temperature of 145°F (63°C) on a meat thermometer. They should also look slightly pink in the center and pull away from the bone when tested with a knife. Avoid overcooking—they’ll dry out faster than chicken or beef.
Can I make this recipe ahead of time?
Yes! Assemble the pork chops and simmer the soup in the Dutch oven for up to 24 hours on the stove (low heat) or in a slow cooker on low. Reheat gently before serving to avoid a mushy texture. Store leftovers in an airtight container for up to three days.
What if the broth turns too thick?
If the soup thickens too much, skim off any excess fat and stir in 1–2 tablespoons of water, broth, or even a splash of apple cider vinegar to thin it out. Taste and adjust seasoning afterward—thickness should be balanced, not overly sticky.
